Name: Kartoffelmad (Danish Potato Open-Faced Sandwich)
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Danish
Ingredients: 6-8 new potatoes; 4 slices rye bread (Danish if possible); Salted butter (for spreading); 3 tablespoons mayonnaise; 1/2 red onion (peeled and finely chopped); 1/3 cup fried onions; 2 tablespoons fresh chives (thinly sliced); 4 sprigs fresh thyme; Salt (to taste); Freshly ground black pepper (to taste)

Danish

Saucepan

Place the potatoes in a large saucepan and cover with cold water. Add a large pinch of salt and bring to a boil, Reduce to a simmer and cook until fork-tender, about 10-15 minutes depending on the size of the potatoes. Larger potatoes may take longer. Remove the potatoes from the water and set aside until cooled, about 30 minutes. Rinse or place in cold water to speed along the process.

Spread a layer of the salted butter over each slice of rye bread.

Peel the boiled potatoes if desired and slice about 1/4 inch thick. Arrange in an overlapping layer over the buttered bread.

Top with a line of mayonnaise, followed by a sprinkling of the raw and fried onions. Top with the chives and place 1 sprig of thyme over each.

Sprinkle each smørrebrød with a pinch of salt and black pepper. Serve immediately.

Kartoffelmad (Danish Potato Open-Faced Sandwich)

Utensils needed:

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